Two easy Superbowl dips and my first “Oklahoma Eats” page

Today we left our house for the first time since the blizzard Tuesday. We (and almost everyone else in Tulsa) went straight to the grocery store to stock up. They were out of eggs, but we stopped by the drug store and snatched up the last carton. We also picked up ingredients for two dips for the Superbowl tomorrow – my favorite spinach dip and roasted garlic hummus (see recipes below).

When we got home, I checked the mail and the mailman had finally come! He brought the February edition of Oklahoma Living, which means my first “Oklahoma Eats” page was published! Here it is:

I’m so excited and honored to be doing this. It combines my love for cooking, writing and photography into one — and I truly LOVE doing it! Thanks, Anna, for the amazing opportunity!

Spinach Dip

My friend, Aneta, gave me this recipe. Everyone who tries it loves it. The best part is, it’s very easy to make. Perfect for your Superbowl party!

2-8 ounce packages room-temperature cream cheese

1-16 ounce package frozen spinach, thawed and drained

1 cup (4 ounces) shredded monterey jack cheese

2-8 ounce cans Rotel, drained

1/4 cup parmesan cheese

1/4 cup finely diced red onion

Place all ingredients in a microwave-safe bowl. Microwave for approximately 5 minutes, stirring every minute, until the ingredients are well combined. Serve warm with tortilla chips.

Roasted Garlic Hummus

I had tried several times, but had never successfully made homemade hummus before. This time, I used dried chickpeas and soaked and cooked them myself (although you can use canned chickpeas instead). My husband and I both loved the outcome. We ate it with “Naked” Pita Chips and veggies.

1/4 cup plus 1 tablespoon olive oil

4 cloves unpeeled garlic

2 cups cooked chickpeas (garbanzo beans)

2 tablespoons lemon juice

1/2 cup tahini

Salt to taste

Preheat the oven to 250 degrees. Place the garlic in the center of a square of aluminum foil with 1 tablespoon of the olive oil. Close the foil around the garlic to form a packet. Place the packet on a baking sheet and roast for approximately 30 minutes. After the garlic comes out of the oven and cools, pinch the cloves to remove the peels from the garlic. Place the garlic and the olive oil from the packet into a food processor, along with the rest of the ingredients. Process until a smooth mixture is formed. Add water if needed to make a smooth but thick dip.